The plaster was poured into an half gallon milk carton, face etched into plaster, and carved deeper into the plaster, and then made "old" with wet tea bags!!Ok, got a school project, that means, Go to Nana's and Grampa's!! This was a great project. Had to do a carving from Latin America, called Olmec Sculpture. Ok, whatever that is!! Above are the process we took making this sculpture. Poured plaster of paris three time. Three tries later, we, oh, I mean Ryssa had her sculpture :)!!!! We did have a good time though!
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****Here are 2 copy cat recipes, try them!! Hope you like them!*****
--Hostess Cupcakes--
CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate
GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water
ICING:
--Hostess Cupcakes--
CAKES:
1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
FILLING:
1 c Heavy whipping cream
6 oz Finely chopped white chocolate
GLAZE:
3 oz Finely chopped bittersweet chocolate
3 tb Boiling water
ICING:
1 tb Egg white, at room temperature
1 pinch cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar
Make the cupcakes:1. Position a rack in the center and preheat oven to 325F. Lightlybutter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.2. Into a medium bowl, sift together the flour, cocoa, baking soda,and salt. Mix in the sugar. Make a well in the center. Whisk in thewater, oil, vinegar, and vanilla. Blend until smooth. (The batterwill be very thin.)3. Spoon the batter into the prepared cups. Bake until a cake testerinserted into the center of one of the cupcakes comes out clean,about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rackfor 5 minutes. Remove the cupcakes from the pans and finish coolingon the rack.Make the filling:4. In a heavy medium saucepan over medium-high heat, bring the creamto a boil. Add the white chocolate and remove from heat. let themixture stand briefly; stir until smooth. Transfer to a metal bowland refrigerate until chilled thoroughly, stirring occasionally. (Tospeed the process, set the metal bowl over a larger bowl of icewater; stir the chocolate mixture until cool.) With an electricmixer, beat the white chocolate mixture just until fluffy, about 1minute.5. Transfer the filling to a pastry bag fitted with a 3/8-inch plaintip. Insert the pastry tip 1/4-inch into the bottom of each cupcakeand squeeze a little filling into each one.Make the glaze:6. Place the chocolate in a small bowl. Whisk in the boiling water andblend until smooth. One at a time, dip the top of each cupcake intothe warm glaze. Turn the glazed cupcakes right side up and set themon a wire rack on top of a baking sheet. Refrigerate the cupcakes for5 minutes to set the glaze.Make the icing:7. In a medium bowl, whisk the egg white until frothy. Stir in thecream of tartar. Gradually mix in enough of the confectioner's sugarto make a fairly stiff and smooth icing. Fill a small paper cone withthe icing and cut a 1/16-inch opening at the tip. Remove the cupcakesfrom the refrigerator. Pipe a design (a squiggle, spiral, etc.) onthe top of each cupcake. Let the design harden and then cover andrefrigerate the cupcakes. Serve at room temperature.The cupcakes can be made and refrigerated up to 2 days in advance, orfrozen up to 2 weeks.Makes 22 to 24 miniature cupcakes.
1 pinch cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar
Make the cupcakes:1. Position a rack in the center and preheat oven to 325F. Lightlybutter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.2. Into a medium bowl, sift together the flour, cocoa, baking soda,and salt. Mix in the sugar. Make a well in the center. Whisk in thewater, oil, vinegar, and vanilla. Blend until smooth. (The batterwill be very thin.)3. Spoon the batter into the prepared cups. Bake until a cake testerinserted into the center of one of the cupcakes comes out clean,about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rackfor 5 minutes. Remove the cupcakes from the pans and finish coolingon the rack.Make the filling:4. In a heavy medium saucepan over medium-high heat, bring the creamto a boil. Add the white chocolate and remove from heat. let themixture stand briefly; stir until smooth. Transfer to a metal bowland refrigerate until chilled thoroughly, stirring occasionally. (Tospeed the process, set the metal bowl over a larger bowl of icewater; stir the chocolate mixture until cool.) With an electricmixer, beat the white chocolate mixture just until fluffy, about 1minute.5. Transfer the filling to a pastry bag fitted with a 3/8-inch plaintip. Insert the pastry tip 1/4-inch into the bottom of each cupcakeand squeeze a little filling into each one.Make the glaze:6. Place the chocolate in a small bowl. Whisk in the boiling water andblend until smooth. One at a time, dip the top of each cupcake intothe warm glaze. Turn the glazed cupcakes right side up and set themon a wire rack on top of a baking sheet. Refrigerate the cupcakes for5 minutes to set the glaze.Make the icing:7. In a medium bowl, whisk the egg white until frothy. Stir in thecream of tartar. Gradually mix in enough of the confectioner's sugarto make a fairly stiff and smooth icing. Fill a small paper cone withthe icing and cut a 1/16-inch opening at the tip. Remove the cupcakesfrom the refrigerator. Pipe a design (a squiggle, spiral, etc.) onthe top of each cupcake. Let the design harden and then cover andrefrigerate the cupcakes. Serve at room temperature.The cupcakes can be made and refrigerated up to 2 days in advance, orfrozen up to 2 weeks.Makes 22 to 24 miniature cupcakes.
--Hostess Twinkies--
CAKE
2 Cup Flour
1-1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
3/4 Cup Cold Water
2 Teaspoon Vanilla
7 Egg Yolks
7 Egg Whites
1/2 Teaspoon Cream of tartar
FILLING
6 Tablespoon Flour (rounded)
1-1/2 Cup Butter & Crisco mixture
1-1/2 Cup Sugar
1 Cup Cold Milk (scant)
2 Teaspoon Vanilla
Cake:In a large bowl, mix the first 4 ingredients. Make a well and add the next 4ingredients. Beat until smooth with a spoon and set aside. Beat the eggwhites with the cream of tartar until stiff peaks form. Pour over egg yolkbatter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake45-50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan withcups under each corner. Cool completely and run a knife around the edge.Remove and cut in half.Filling:Combine the first 3 ingredients and beat on high for 5 minutes, graduallyadding the milk and vanilla. Beat 5 more minutes on high. Spread between 2layers. Cut to size (3x1 inch) and wrap separately.
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